Emidio Pepe Trebbiano di Abruzzo 2018
$220
In 1988, Emidio Pepe planted Trebbiano d'Abruzzo (not to be confused with the Trebbiano Toscano aka "Ugni Blanc," which is a separate variety, confusing, we know), with cuttings from his cousin. This old Trebbiano material is very different to other Trebbiano found in the area, with thicker skins and higher acidity.
The grapes are crushed by foot, for around 45 minutes per 300kg of grapes, in an old traditional long wooden open vessel to release the juice from the berries. The juice is moved straight into glass-lined concrete tanks, where fermentation occurs naturally, slowly and in a reductive environment on the lees (to give them as little access to oxygen as possible) for 18 months.
Vintage
2018
Varietal
alternate white varieties
Region
abruzzo,
italy